Black-Eyed Pea and Arugula Salad

August 28th, 2015

Black-Eyed Pea and Arugula Salad 1

What a bowl full of goodness!  It is hard to see all of it because much of it is hiding in the arugula.  How does brandy soaked cranberries sound to you?  Or that Southern classic, black-eyed peas?  Are you a fan of Asian pears?  In there, all of them.  Succulent Jumbo shrimp are not afraid to show themselves . But the diced red bell pepper, onion and cucumber hunker down in the background.  Everything plays well with a light citrus vinaigrette and we were very happy to dig in. Not a morsel got away from us.

Black-Eyed Pea and Arugula Salad 3

We are very busy right now.  David is doing a lot of the cooking because I have been busy with another project.  He always seems to find the best recipes on the internet.  This recipe was on a feature of Extra Virgin on the Cooking Chanel.  We are watching that show often because of the Italy connection.  We leave for Italy on September 16th.

David has frozen jumbo cooked shrimp in the freezer and is always looking for an excuse to use them.  In addition, he is always looking for healthy recipes. This turned out to be not only healthy, but delicious.  He is keeping us on track this month.

Black-Eyed Pea and Arugula Salad 2

If you are looking for a delicious luncheon or dinner salad, this is a winner.


Citrus Vinaigrette:
2 tablespoons olive oil
2 tablespoons raspberry vinegar
3/4 cup unsweetened orange juice
2 teaspoons grated orange zest
1 1/2 tablespoons finely chopped fresh parsley
Salt and pepper

2 cups canned black-eyed peas, drained
1 cup low-sodium chicken broth
5 cups arugula
1 cup sliced seedless cucumber
1 small onion, minced
1 Asian pear, cut into large chunks
1/2 cup dried black currants or dried cranberries, soaked in brandy
1/2 red bell pepper, seeded and minced
1 pound cooked, peeled and deveined shrimp

For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.

For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.

Printable Recipe

8 responses to “Black-Eyed Pea and Arugula Salad”

  1. Penny, come close and let me whisper something in your ear….if you are smart, you’d lock David in the kitchen and never let him out. If he can continue to find recipes like this when you’re busy, I would stay busy 🙂

  2. Monique says:

    Love the sweet factor!

  3. Katie Zeller says:

    I love this kind of salad! And how exciting to be leaving for Italy soon….

  4. That sounds like a wonderful healthy salad! I love Extra Virgin. I bought their cookbook, but haven’t made anything yet. Hope your project is coming along!! I know you are so busy I am sure we won’t have time to get together before your trip to Italy, but I hope we can after you get back home and settled.

  5. Jane says:

    Sounds so delicious…healthy and light. Looking forward to gathering up the ingredients and making something different!

    Hope your summer is going well. All the best to you and David.

    Jane x

  6. Susan says:

    There is not one ingredient that I don’t love in this beautiful salad, Penny! What a beautiful blend of delicious goodies. So exciting about your trip. We have good friends that will be in Italy the second half of September too!

  7. Barbara says:

    Brandy soaked cranberries? David is my kind of chef! His salad looks delicious…not a misstep anywhere. Great flavors, great presentation.

  8. cheri says:

    Hi Penny, sounds like you have a wonderful husband, my husband enjoys cooking too, not all the time…….anyway, wonderful salad, love all the components.

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